Evaporated Milk Whipped Cream

Can you whip evaporated milk? You betcha!

Whipping evaporated milk seems to fail for many of my online brethren. Reports of sweetened soupy cream abound. There are two things going on here.

I think it is mostly a temperature thing. Just like regular whipping cream needs to be cold, so does evaporated milk, only more so. You really have to refrigerate the evaporated milk. It has to be cold. Put it in the coldest part of your refrigerator and let it stay there overnight. Put your mixing bowl and beaters right beside it. Yes. Really. Overnight.

The second difference between whipping evaporated milk and regular whipping cream? Fat. Whipping cream is approaching 40% fat, whereas evaporated milk is only about 7%. It takes all that fat to emulsify into a stiff whipped cream. Whipped cream made from evaporated milk will never be as stable as whipped cream made from heavy whipping cream.

You can take a look at the following video for evidence that this really can work. Notice that the splash ring on my Bosch mixer has condensation on it from it having been in the ‘fridge overnight.

Also check out my chiffon cheesecake recipes for my primary use for this whipped cream:

Lemon Chiffon Cheesecake
Lime Chiffon Cheesecake
Orange Dreamsicle Cheesecake

 

Vi’s Famous Fruit-Butter Duckie Muffins

Grandmaduck_l_tns2 cups flour
a small glub of blackstrap molasses mixed with 1 cup granulated sugar
OR a 1 cup mix of granulated sugar and dark brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground ginger
1/2 cup chopped nuts
1 cup apple butter or pear or peach butter or even pumpkin butter
1/4 cup oil
1/4 cup milk or buttermilk
2 eggs or 1 duck egg

Preheat oven to 400 F.

In a large bowl, combine the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, ground cloves, ground ginger and walnuts. In another bowl combine the apple butter, oil, milk, and eggs and mix well. Pour the wet ingredients into the dry ingredients and combine just until moistened.

Grease muffin cups.

Bake at 400 degrees F. for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 4-5 minutes then remove to a rack to cool.

We use either cream cheese or melted butter inside.

You can also ice them or glaze them.

Submitted by Miss Vi, and Cleo, Phoebe and Lillianna

Double-Chocolate Apricot-Pecan Cookies

“That’s a damn fine cookie.”

110 grams all-purpose flour
55 grams cocoa powder
1 teaspoon sea salt
1/4 + 1/8 teaspoon baking powder
98 grams butter
4 eggs
325 grams sugar
3/4 tablespoon vanilla
338 grams pecans
390 grams dark chocolate chips
390 grams white chocolate chips
450 grams milk chocolate
345 grams dried apricots

Preheat oven to 330 degrees Fahrenheit.

Chop apricots and pecans.

Sift together flour, cocoa powder, salt, and baking powder.

Melt together milk chocolate and butter.

Beat together eggs and sugar until foamy. Add vanilla and melted chocolate mixture.

Add dry ingredients and apricots. Then stir in pecans and chocolate chips.

Scoop dough onto parchment-lined sheet pans and bake 12-15 minutes until top looks a little dry and cookies appear to be set.

(Using a number 30 disher, this recipe yielded 54 cookies.)

Ginger Spiced Peach Jam

4 cups finely chopped peaches
1/4 cup fresh lemon juice
7-1/2 cups sugar
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2-3 tablespoons finely grated fresh ginger
1 pouch Certo Fruit Pectin

Add spices, sugar, peaches, lemon juice and ginger to an 8 – 10 quart, heavy-bottomed kettle.

Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

http://www.uga.edu/nchfp/how/can7_jam_jelly.html

Hint ‘O Ginger Peach Jelly

3-1/2 cups prepared peach juice
1 cup  water
1/4 cup fresh lemon juice
7-1/2 cups sugar
1 – 2 tablespoons freshly grated ginger
2 pouches Certo Fruit Pectin

Simmer / steep ginger in water for 10 – 15 minutes.

Strain ginger solids, adding the ginger water to the peach juice, lemon juice and sugar in an 8 – 10 quart, heavy-bottomed kettle.

Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

http://www.uga.edu/nchfp/how/can7_jam_jelly.html